Creamy Spinach & Feta Soup

This soup is gentle but full, the kind you make when you want something creamy without it feeling overdone. Spinach melts into the base, feta brings quiet saltiness, and everything comes together in a soft, spoonable way.

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small leek or onion, thinly sliced
• 1 garlic clove, lightly crushed
• 2 medium potatoes, peeled and diced
• 4 cups vegetable stock
• A generous handful of fresh spinach
• ⅔ cup crumbled feta cheese
• Black pepper, to taste
• A small pinch of nutmeg or white pepper

Instructions

1. In a medium pot, warm the butter and olive oil together over low heat. Add the leek or onion and cook slowly until soft and sweet, without browning.
2. Add the garlic and let it sit in the fat for a moment, just until aromatic.
3. Drop in the diced potatoes and pour over the vegetable stock. Simmer gently until the potatoes are completely tender.
4. Add the spinach directly to the pot and stir until it collapses into the soup.
5. Blend the soup until smooth and creamy. Return to low heat.
6. Stir in most of the feta, letting it soften and partly melt into the soup rather than disappear completely.
7. Season with black pepper and nutmeg. Serve warm, with extra feta sprinkled on top.

Common Mistakes:

• Don’t boil after adding feta — it can turn grainy.
• Avoid over-salting early; feta brings its own saltiness.
• Too thick? Add warm stock a splash at a time, not water.

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